Paradise Jelly
Capture the essence of autumn with Paradise Jelly, a vibrant, jewel-toned preserve that combines the delicate sweetness of apples, the floral aroma of quinces, and the tart pop of cranberries. This homemade jelly recipe transforms simple seasonal ingredients into a silky, crystal-clear spread, perfect for toast, pastries, or as a dazzling glaze for roasted meats. With a slow simmering process and natural fruit juices carefully strained for clarity, this recipe ensures a fragrant, sophisticated flavor in every spoonful. Whether you're preserving the harvest or creating holiday gifts, Paradise Jelly will fill your kitchen with warmth and nostalgia, earning a spot in your pantry as the ultimate fruit preserve.
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Recipe Information
Ingredients
- 3 lbs Apples
- 1 lb Quinces
- 1 cup Cranberries
- 7 cups Water
- 1 cup (per cup of strained juice) Granulated sugar
- 2 tbsp Lemon juice
Instructions
Wash the apples and quinces thoroughly. Core and chop them into large chunks; no need to peel.
Combine the apples, quinces, cranberries, and water in a large, heavy-bottomed pot. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the pot, and let the fruit simmer gently for about 60 minutes, or until the fruit is very soft and begins to break down.
Place a fine-mesh strainer or jelly bag over a large bowl. Carefully pour the cooked fruit and liquid into the strainer or bag, allowing the juice to drip through. Avoid pressing or squeezing the fruit to ensure a clear jelly. Let it drip for at least 4-6 hours or overnight in the refrigerator.
Measure the strained juice and return it to a clean pot. For every cup of juice, add 1 cup of granulated sugar and stir until dissolved.
Stir in the lemon juice and bring the mixture to a boil over medium-high heat. Boil rapidly, stirring frequently, for 20-25 minutes or until the jelly reaches 220°F (104°C) on a candy thermometer or passes the gel test*.
Remove the pot from the heat and skim off any foam from the surface using a spoon. Ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars with sterilized lids and process them in a boiling water bath for 10 minutes if you wish to store them long-term. Otherwise, allow the jars to cool completely before refrigerating.
Let the jelly set for 24-48 hours before serving. Spread it on toast, use it in baking, or enjoy it as a glaze for meats.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 470.4 g | 171% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 403.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2462 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
